| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Freezes, Well |
24 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Cooked ham, finely chopped; (8 cups) |
| 1 1/3 |
tb |
Instant minced onion |
| 8 |
oz |
Canned tomato sauce |
| 1 1/3 |
tb |
Parsley flakes |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Prepared horseradish |
| 6 1/2 |
c |
Unsifted flour |
| 2 |
ts |
Salt |
| 2 |
c |
Shortening |
| 3/4 |
c |
Cold water |
INSTRUCTIONS
FILLING
PASTRY
FILLING: Mix ham, onion, tomato sauce, parsley flakes, pepper, mustard,
and horseradish. Set aside.
PASTRY: Mix flour and salt. Mix in shortening only until mixture is
crumbly. Add cold water and mix quickly. Let dough rest 15 minutes.
Divide dough into 24 pieces; form into balls. Roll each ball out on
lightly floured surface to make a circle about 5 inches in diameter, about
1/8-inch thick. Place about 3 tablespoons ham mixture onto one half of
each pastry circle. Fold other half of circle over ham mixture. Seal edge
by pressing with tines of a fork.
TO SERVE WITHOUT FREEZING: Preheat oven to 400° F. (hot). Place turnovers
on baking sheet. Bake 30 minutes or until lightly browned. Serve with
Mushroom Sauce or Vegetable Sauce.
TO FREEZE: Place six turnovers at a time in a single layer on freezer
wrap. Complete wrapping by pulling paper up over top of food. Put edges
of wrap together and fold several times so paper lies directly on top of
food. Fold ends of freezer wrap over the top and seal with freezer tape.
Label with name of food, date of freezing, and last date the food should be
used for best eating quality (about 6 months). Freeze immediately for 10
to 12 hours before stacking packages.
TO HEAT FROZEN TURNOVERS: Preheat oven to 400° F. (hot). Remove freezer
wrap. Place food on a baking sheet. Bake 45 minutes or until turnovers
are lightly browned. Serve with Mushroom Sauce or Vegetable Sauce.
Posted to MC-Recipe Digest V1 #184
Date: Mon, 05 Aug 1996 11:23:15 -0500
From: "R. Winters" <rosie@iadfw.net>
Serving Ideas : Serve with Mushroom or Vegetable Sauce. (separate recipes)
NOTES : This recipe is for 24 servings (1 turnover each). Directions are=
given for dividing the prepared food into four parts of six
servings each. =
One part may be completely cooked and served at the time of
preparation. =
The remaining parts may be frozen. The topping sauce is added at
the time=
of serving. You will want to have the ingredients on hand when
you are=
ready to use the frozen turnovers.
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